There is very little that can be improved when it comes to basic hummus. It is brilliant as it is. I love it with everything and eat it with nearly anything. Depending on the season I do love to get a little bit experimental and add seasonal ingredients and flavours for an extra kick.
This sun dried tomato hummus is one of my favourite summer versions. It contains fresh basil and I would not advise replacing the fresh basil with the dried version. It needs the flavour of fresh basil that can not be replaced.
- 450g (2 cups) cooked chickpeas
- 2 cloves of garlic
- 2 tbsp tahini
- 3 tbsp olive oil
- 3 tbsp lemon
- 3 tbsp water
- ½ tsp salt
- 1 tbsp sun dried tomato, chopped
- 1 handful basil, 1 tbsp chopped
- Place the chickpeas into a food processor and blend until you get a dough like consistency. Add everything except the tomato and the basil and process the hummus to desired consistency. Depending on your food processor and the chickpeas you might need more water. Lastly add the basil and sun dried tomato and blend for a few seconds, just until it is combined.
- Serve instantly or chill in the fridge. This hummus keeps well for up to 4 days if stored in an airtight container and is placed in the fridge because it contains a good amount of lemon which serves as natural preservative.